Garlicky Spinach Cornmeal Crepes PT30M https://img4.recipesrun.com/201907/2019/1023/20/f/533214/300x200x90.jpg A light breakfast using lightly sautéed spinach wrapped in a homemade cornmeal crepe and topped with a poached egg. They are light and wonderful substitute for breakfast pancakes. For lunch, I like to tuck vegetables and cheese inside and use them in place of grilled cheese. For dinner, crepes can be used in place of tortillas in enchiladas. 1 serving Ingredients: red pepper flakes (for topping) 1 poached egg 1 cup packed baby spinach 1 clove garlic (minced) 1 tsp. olive oil 1 stick melted butter 1/2 cup whole milk 2 large eggs 1/4 tsp. sea salt 1/4 cup white wheat flour 1/4 cup fine-ground cornmeal